Steamed Scallops with Black Beans

Name: Steamed Scallops with Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: handful fresh coriander sprigs; salt and freshly ground black pepper, to taste; 2 teaspoons finely chopped fresh ginger; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 450g (1 lb) fresh scallops, including the corals; 2 tablespoons chopped black beans; 2 tablespoons coarsely chopped garlic

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Steaming is probably one of the healthiest and best cooking techniques for delicate scallops. They are gently poached in the hot vapours without getting overcooked. With Chinese black beans, they become a special savoury treat. The bonus is that this recipe is fast and easy.

Ingredients

450g (1 lb) fresh scallops, including the corals
2 tablespoons cho

Asia
China
Fish course
Pescatarian

Method

Remove the hard muscle from each scallop and discard. Distribute the scallops evenly on a heatproof platter. In a small bowl, combine the black beans, garlic, ginger, rice wine or sherry, soy sauce, salt and pepper. Sprinkle evenly over the scallops.
Next set up a steamer or put a rack into a wok and fill it with 5 <